Snow Pea and Mushroom Egg Drop Soup

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* Exported from MasterCook *

 

Snow Pea and Mushroom Egg Drop Soup

 

Recipe By :Joanne Hush with Paul Hush

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon low-sodium soy sauce

1 tablespoon dry sherry

1/2 teaspoon hot red pepper sauce such as Tabasco

1/4 teaspoon white pepper

4 cups vegetable broth

2 cups fresh mushrooms -- cleaned, trimmed, and sliced

1 cup fresh snow peas -- stems and strings removed, and cut

into slivers

1 whole egg plus 1 egg white, lightly beaten

1 whole scallion -- white and green parts trimmed and chopped

for garnish

 

Combine the soy sauce, sherry, red pepper sauce, and white pepper in a small

bowl.

 

Bring the broth to a boil in a large saucepan.

 

Add the mushrooms, cover and simmer for 5 minutes.

 

Remove the cover, add the snow peas, and bring to a boil. Cook for 1 minute.

 

Stir in the soy sauce mixture. Reduce the heat to low, and gently blend in the

egg, forming ribbons of egg in the soup.

 

Serve in individual bowls and garnish each with a sprinkling of chopped

scallion.

 

Source:

" The Art of Chinese Vegetarian Cooking "

 

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Per Serving (excluding unknown items): 186 Calories; 4g Fat (19.4% calories from

fat); 7g Protein; 30g Carbohydrate; 4g Dietary Fiber; 2mg Cholesterol; 1779mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0